Description
This Slow Cooker Honey Garlic Chicken recipe combines tender chicken breasts with a perfectly balanced honey garlic sauce, infused with ginger and sesame oil, slow-cooked to perfection alongside wholesome vegetables. It’s an effortless, flavorful dish ideal for a comforting weeknight meal served over rice and garnished with fresh green onions.
Ingredients
Scale
Chicken and Vegetables
- 2 lbs chicken breasts
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced (optional)
Sauce
- 1 cup honey
- ½ cup soy sauce
- 4 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon sesame oil
Other
- Salt and pepper to taste
- Chopped green onions for garnish
- Cooked rice for serving (optional)
Instructions
- Prepare Slow Cooker: Grease the inside of your slow cooker with a light coating of cooking spray or olive oil to prevent sticking and ease cleanup.
- Mix the Sauce: In a mixing bowl, whisk together honey, soy sauce, minced garlic, ground ginger, and sesame oil until the sauce is well combined and aromatic.
- Place the Chicken: Arrange the chicken breasts in a single layer inside the slow cooker for even cooking.
- Add Vegetables: Layer the sliced carrots and bell peppers, if using, over the chicken to infuse flavor while cooking.
- Pour the Sauce: Pour the prepared honey garlic sauce evenly over the chicken and vegetables, ensuring everything is coated well.
- Season: Add salt and pepper to taste, ensuring the seasoning penetrates all components.
- Cook: Cover the slow cooker and set it to cook on high for 4 hours or on low for 6 to 8 hours, depending on your schedule and desired tenderness.
- Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the pot and stir to mix it thoroughly with the sauce and vegetables.
- Serve: Spoon the honey garlic chicken and vegetables over cooked rice if desired, and garnish with chopped green onions for a fresh, vibrant finish.
Notes
- You can use chicken thighs for a juicier result, adjusting cook time slightly if needed.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Omitting bell peppers still delivers great flavor if you prefer a simpler vegetable mix.
- Use low-sodium soy sauce to reduce sodium content.
- Leftovers keep well refrigerated for 3 to 4 days and freeze nicely for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours on high or 6-8 hours on low
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-inspired
